Egg Curry
Robin Donovan
A humble yet satisfying dish of boiled eggs simmered in a spiced tomato sauce. Quick, comforting, and endlessly adaptable.
Ingredients
- 6 large eggs
- 1 tablespoon olive oil
- 1 small onion minced
- 1 teaspoon minced garlic
- ½ teaspoon minced ginger
- 3 medium tomatoes chopped
- 1 teaspoon turmeric powder
- 1 tablespoon garam masala
- 1 cup tomato purée
- 2 tablespoons chopped cilantro plus more for garnish
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
Instructions
- Bring a pot of water to a boil. Add the eggs and cook for 8 minutes. Drain, cool in an ice bath, and peel.
- Heat the olive oil in a skillet over medium heat. Add onion, garlic, and ginger, and cook until fragrant.
- Stir in the chopped tomatoes and cook until they break down and soften.
- Add the turmeric, garam masala, and tomato purée. Season with salt and pepper. Stir to combine.
- Gently place the boiled eggs in the sauce and simmer for a few minutes to heat through.
- Remove from heat, garnish with cilantro, and serve hot.
Notes
1. Add a dried red chili for more heat.
2. Bulk it up with boiled potatoes or roasted eggplant.
3. Canned diced tomatoes work if fresh ones aren’t available.
2. Bulk it up with boiled potatoes or roasted eggplant.
3. Canned diced tomatoes work if fresh ones aren’t available.
Nutrition
Calories: 186kcalCarbohydrates: 14gProtein: 11gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 246mgSodium: 410mgPotassium: 659mgFiber: 3gSugar: 7gVitamin A: 1474IUVitamin C: 22mgCalcium: 68mgIron: 3mg
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